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Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish made with roasted butternut squash cubes, Brussels sprouts, onion and more.
Let’s start roasting! Fall means two things, roasted vegetables and fresh fall produce as far as the eye can see, right? Roasting is the easiest way to cook all of the fresh fall vegetables. They are a great addition to a clean eating diet. Turn on the oven, toss them with a little dash of seasonings and roast. Balsamic roasted butternut squash, brussels sprouts and pomegranate combines a few of my favorite flavors in one simple dish. I couldn’t resist topping the roasted vegetables off with the fresh tart flavor of crunchy pomegranate seeds from the pomegranates grown in my backyard.
One of my favorite things about developing recipes is that my house smells like Thanksgiving and Christmas long before the holiday season arrives. Because I start cooking seasonal recipes months in advance, the holidays usually sneak up on me. This year, I am trying to plan ahead and at least prepare my Thanksgiving Day menu a few weeks in advance. One thing is for sure; these roasted vegetables are definitely on my holiday menu. They require minimal prep time or additional seasonings so they are quick and easy. Any leftovers are a great addition to a fall salad. I like to add roasted vegetables to greens and serve it with my favorite Maple Balsamic Dressing.
Other roasted vegetable recipes
- Roasted Butternut Squash with Cranberries, Greens and Apples
- One Pan Chicken Sausage with Roasted Vegetables and Apples
- Roasted Broccoli and Cauliflower with Lemon and Garlic
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Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate
Ingredients
- 1/2 medium butternut squash,, peeled, seeded and cubed
- 3 cups brussels sprouts,, trimmed and halved
- 1 red onion,, quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- freshly ground pepper
- 1/2 cup pomegranate seeds
Instructions
- Preheat oven to 400 degrees F. Arrange butternut squash, Brussels sprouts, and onion on a baking sheet. Drizzle with olive oil and balsamic vinegar and toss. Season with pepper. Roast in oven for 30 to 35 minutes, or until browned. Remove from oven and add to a serving dish. Sprinkle with pomegranate seeds and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow! What a gorgeous dish and full of so much goodness! I think this would be one way to get me to get my brussel sprouts 🙂
oh how pretty those veggies look! This is the kind of lunch I can eat everyday, so yum!
I love adding pomegranates to everything (ask my family :p) i think they add such nice color, crunch and sweetness! I dont like brussel sprouts but they look very good here that i just might have to try it!!
This looks so rustic and filling, I love it! Great idea with the pomegranate seeds.
You make the most gorgeous side dishes!!!
This looks like an awesome side dish for the Holidays Ashley! I love roasted brussels sprouts!
Such a beautiful fall dish. Doesn’t get much better than this!!
Stunning photos! Roasted brussels sprouts are just the best- pinning 🙂
haha I’ve definitely been roasting away at our house! Brussels & butternut are two of my veryyy favorites – these sound fantastic!
I am a huge fan of roasting ALL the veggies too – roasting them makes them taste just so darn good! Ashley – I love your use of tart pomegranate seeds with the roasted squash and BS! I could eat that whole tray!